OSIA2738

06-Cannoli

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Sons of Italy Lodge 2738, Pueblo, Colorado
Order Sons and Daughters of Italy in America

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From Our Colorado Table  ›  Recipe 06

Sicilian Family Favorite

Cannoli

Crisp pastry shells filled with sweet ricotta cream

Cannoli are one of Sicily’s most recognizable desserts: crisp fried pastry shells filled with lightly sweetened ricotta cream. The contrast is the whole point — a shell that stays delicate and crunchy surrounding a filling that is cool, smooth, and rich without being heavy.

Traditional cannoli filled with sweet ricotta cream
RegionSicily
Prep Time45 Minutes
Cook Time20 Minutes
Makes12 Cannoli

Our Story

A Sicilian Favorite Worth Waiting For

Cannoli have a special place on the Italian-American dessert table because they feel both familiar and celebratory. A tray of cannoli can appear at a holiday, wedding, baptism, family gathering, or simply because someone knew where to find good fresh ricotta.

The best cannoli are built around contrast. The shell should be thin, blistered, and crisp. The filling should be creamy, lightly sweet, and distinctly ricotta — not buried beneath too much sugar.

This version keeps the filling traditional and simple, with optional chocolate chips, pistachios, or candied orange at the ends. Most importantly, the shells are filled only shortly before serving so they stay crisp.

A Matter of Tradition

Cannoli originated in Sicily, and even there the details vary from place to place and family to family. Sheep’s-milk ricotta is traditional in Sicily, while cow’s-milk ricotta is much more common in American kitchens.

Some families flavor the filling with vanilla, cinnamon, citrus, chocolate, or candied fruit. Others prefer the ricotta almost unadorned. The shell may include wine or vinegar to help create its characteristic blistered texture.

One tradition is nearly universal: do not fill cannoli too early. Once the ricotta filling meets the shell, the clock starts. Fill them close to serving time and the first bite will have the crispness cannoli deserve.

The Recipe

Cannoli

This is the complete Lodge 2738 Cannoli recipe. Below are the measured ingredients followed by the step-by-step preparation. For the best filling, drain the ricotta thoroughly before you begin.

Cannoli — Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup dry Marsala wine, plus a little more if needed
  • 1 egg white, for sealing the shells
  • Vegetable or canola oil, for frying
  • 2 cups whole-milk ricotta cheese, very well drained
  • 3/4 cup confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/3 cup mini semisweet chocolate chips, optional
  • Finely chopped pistachios, optional
  • Finely chopped candied orange peel, optional
  • Confectioners’ sugar, for dusting

Cannoli — Preparation

  1. In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Add the beaten egg and Marsala. Mix until a firm dough forms, adding a little more Marsala only if necessary. Knead for 5–7 minutes until smooth, then wrap and let the dough rest for 30 minutes.
  3. While the dough rests, prepare the filling. Press the well-drained ricotta through a fine sieve or beat briefly until smooth. Fold in the confectioners’ sugar and vanilla. Stir in the mini chocolate chips if using. Refrigerate.
  4. Roll the dough very thin — about 1/16 inch if possible. Cut into circles about 4 inches across. Wrap each circle around a metal cannoli tube, overlapping the edges slightly and sealing the overlap with a little egg white.
  5. Heat 2–3 inches of frying oil to 350°F. Fry the shells, still wrapped around the tubes, a few at a time until golden brown and blistered, about 1–2 minutes.
  6. Remove carefully and drain on paper towels. When cool enough to handle, slide out the metal tubes. Allow the shells to cool completely before filling.
  7. Transfer the ricotta filling to a pastry bag fitted with a wide tip. Pipe the filling into each shell from both ends so the center is completely filled.
  8. Dip the exposed filling in chopped pistachios, mini chocolate chips, or candied orange if desired. Dust lightly with confectioners’ sugar and serve promptly.
Family Table Note: Drain the ricotta overnight in the refrigerator if possible. And keep the shells and filling separate until shortly before serving — that is the easiest way to preserve the crisp shell and creamy center that make a cannolo special.

From the Family Kitchen

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Explore This Recipe Locally

Restaurants • Markets • Local Ingredients

As the IHCN local-food network expands, this section will connect the recipe to Pueblo-area Italian bakeries, pastry shops, markets, ricotta sources, and specialty food providers.

Italian Bakeries & Pastry Shops

Discover Pueblo-area bakeries and pastry shops offering cannoli and other Italian sweets connected through IHCN.

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Markets & Ricotta

Find ricotta, pistachios, chocolate, Marsala, citrus, and other cannoli ingredients from local and specialty food providers.

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Italian Desserts

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